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Shop Talk / Re: One man shop
« Last post by Garvey on Today at 11:33:15 PM »
:-D

Fortunately, we are not in trouble with either.  I take no offfense anymore to these type questions. The norm today is "share the craft" give it all away.  I am too old for this new way.  I was raised old school family only on business and recipes.  Plus those big names sharing the craft are making lots of money from product manufactures for doing so.  Small operations like ours get none of this and our secrets are what make us unique and my roots are deep at keeping a closed mouth as my mentors would have killed me if I shared the craft :)

Good thing scientists and medical researchers donít think like you.  :-D
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Shop Talk / Re: Partnering with brewery
« Last post by Andrew t on Today at 10:46:34 PM »
It can be a great situation. It all will come down to how the costs are split.


I do pop-ups at a brewery and it's worked well. A few other breweries in the suburbs here have partnered full time with pizza vendors and it seems to work out.

Sounds like you have a trailer based catering/pop-up operation already.

For me, since it's just a side hustle I'm fine counting on the brewery to be the draw. I'm planning to start moving to it being more full time in the next 1-2 years. The part I'm considering is how do I grow the 'pizza' business seperatly. Adding sales paths/segments like- pick-up, on-line ordering, differnt styles, highlighting vegan/GF options, 3rd party delivery. The numbers (for me) don't work for a full time operation if it's only the brewery bringing the guests.

Also just my experiece at pop-up- I push for higher guest check by selling only larger pizza targeted to couples, families, and groups. The pop-up market here is all 10"-12" quasi-neo pizza intended to be 'personal' size that sell for $10-14. From what I've seen guests still only order 1 pie for 2 guests.

As to slices same issue- guest check too low.

My prices are $20-25 for pies that serve 2-4 guests. I prefer to sell less pies for more $. Not only is it better for me it also attracts the guests I want- couples, families not single guys hanging out.

The market here for non-pizza pop-ups/food trucks is $12-$18+ per entree. I seen no reason why pizza shouldn't be in the same range.

I'm the lone pizza pop-up guy in the area with this model, so maybe I'm wrong. Your milage may vary.

Andrew
 
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I regularly see 8oz of fresh mozzarella go on sale for as low as 0.79-0.99 and their other cheeses like Pecorino Romano and Parmigiano Reggiano are quite cheap as well.

Around the holidays they have $99 legs of prosciutto and sturgeon caviar at prices half of what I've seen in restaurant supply stores.

Flour is lacking they only have AP and wheat and  they are not so good.

Olive oils good selection and quite cheap. During the themed weeks from greece / spain / italy they also import a few more varieties.

Tomatoes I don't like the cans they offer but the jar of passata is very good. The italian imported cherry tomatoes are $1.49 a can and quite good.

Saw a 15" pizza stone about 2 months ago for $9 and grill top oven for around $20.



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Dough Clinic / Re: Individual dough ball containers
« Last post by mdsidoti on Today at 10:11:19 PM »
Hello there, I got tired of fermenting dough in ziploc bags and found some lidded containers that work perfect for me.

And the company sent me some free as samples. Look up Berry Plastics (www.berryplastics.com).
Iím using a 24oz lidded container from them (T51324CP).
It works great for my typical 250gm dough balls for a 14-16 pie. So much neater and easier to stack multiple dough balls for a cold ferment.
Hereís a link to what Iím using.
(https://catalog.berryglobal.com/products/contain/round/t51324cp).
Good luck, Mark
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Pizzeria & Restaurant Reviews / Re: NY Pizzeria Suprema NYC
« Last post by hotsawce on Today at 10:02:15 PM »
Great find. I hadn't seen it, either. The tidbit on the walkin is really interesting - it's hard to cross stack without plastic in modern walkin fridges because the dough dries out very quickly.

This is very similar to my own ideal NY formulation (and I do think the flour is essential) so I'm not surprised I like it so much  >:D I've always been a fan of 57% to 60% water with the all trumps, FRESH yeast at 0.5%, 2 to 2.5% salt, never more than 2% oil. No sugar. Wait for the dough to move a bit then cross stack in the walkin. Very cool stuff.

I may have to try the saporito strips, too. I like their sauce alot.


Wow!! I hadn't seen that before. It's a must read for anyone who cares about NY slices. A ton of info, including dough formula.
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Pizza Ovens / Re: New: Ooni Karu 16 Multi-Fuel Oven
« Last post by mosabrina on Today at 09:38:34 PM »
The Dome looks very cool, but damn pricey, and you still can't even get one lol. Gozney overcharges for everything, $50 for their IR gun which is identical to the $20 ones on Amazon.  $25 for their bench scraper which is, well a bench scraper.  Karu also wins IMHO on it being portable and still able to cook a pizza the same size as the Dome.  You're not moving the Dome by yourself unless it's on the cart with the wheels, or you're Brock Lesnar.

That said I suspect I'll have both in my backyard by the end of 2022 because I can't help myself lol. I really do like my Roccbox but I don't understand why Gozney fanboys talk about it like it's some miracle. The pizzas that come out of it aren't any different than the ones that came out of my Koda 12, which was almost $200 less.  I'd love to see the Dome at $1400. But seeing how it's sold out, and the next batch of them are already sold out. And the batch after that will probably be sold out before they even ship. I doubt Gozney feels they need to drop the price lol.

Ooni did that too. They were reselling in the UK those solentplastics gray pizza trays at more than double the price. I don't even believe they were ooni branded.
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New York Style / Re: White Pizza
« Last post by Little bean on Today at 09:36:10 PM »
White pizza with red dollops
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Home Ovens / Re: Halo Pizza Oven
« Last post by Pizza_Not_War on Today at 09:01:55 PM »
Not sure they know how to use the oven or make pizza all that well. It's going to require input from early adopters on how to best use the thing.
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My admittedly amateur understanding of the dynamics is that the upper element dictates the surface temperature of your stone, at least in my case as I use a 3 cm thick low density type of stone (biscotto) made from volcanic ash and sand.  If I turn on only one element I notice a drop of about 100C from the top to the bottom and vice versa.  This leads me to think (and confirmed through baking) that the lower element is more about storing thermal energy in the stone and has little to do with the surface temperature.  It's really the upper element that's going to bake your pizza!  The lower element is more about how much thermal energy you've built up in the oven, too much and you're going to burn the bottom of your pizza, and not enough you're going to get pale bottoms or lose performance over several bakes.  In fact just like in a WFO, but here you can control it.

I'm really not sure that you need more than the Effeuno has on the bottom.  For Napoletana I keep the lower element more or less off!  But that is also due to my wife's aversion to black on the bottom, I try to stick to brown and just some black around some holes.  Still I also note a crispiness in the bottom if turn up the lower element, this isn't something I want in my Napoletana!  I want it floppy and the dough melting in the mouth.

For pizza tonda romana, I keep the lower at 450C (max) and the upper at 300-325C.  The bottom gets nicely browned and crispy, I can suspend the newly baked pizza on a shot glass!  Just like in a Roman oven that has been well fired up and then has nearly no flame while baking the tonda.

A stone made from another material would of course behave differently!  Still I think that if 0.64 W/cm2 is good for the F1, then it's a good way to go.  If I used the standard refractory stone then I'd burn the bottom setting the lower element to a high temperature, while using a biscotto I can nicely maintain the heat and simulate how the floor of a WFO work.  The sides and the top is a different subject :)

About the paler cornicione when placed close to the side wall, I have a few more thoughts.  In a WFO you have the fire on the side and going over the top.  You have to turn the pizza, so that each side is getting radiative heat from the fire!  In an electric oven like this the heat is coming from the top..  It's possible that the steel walls / isolation just doesn't give enough radiative heat to brown the sides similarly.  Maybe we need some side elements too! :D

Probably your contacts today were trying to protect you!  500C is a crematorium, and it might be dangerous to the uninformed.  There are probably laws about stuff like this too, who knows maybe I'm making myself liable communicating with you on the subject! :D

Still someone that can't guarantee that their elements won't deform or short out at 500C I'd immediately drop from the list..

The F1 element bends about 2 cm from the back wall, and it's just about 1 cm away from the door, even though there is about another 1 cm of space just above the door..  This makes it sound like a good idea to keep it about 2 cm away from the walls.  In your case you'll have the advantage of having 40x40 cm, so you'll get some more heat from above and from the side (wider angle), so I'd bet that a 30cm pizza would bake quite well under there.  But I do think that the serpentine pattern by the door is a good thing, even if you don't have glass, it's a door and the seal also isn't going to be perfect.  Make sure that you isolate the beast well!  :D

You're probably going to have to drill new holes for the new element anyway, any reason that you can't put it in the back?

I don't want to tell you what to do, but please consider this.  You have a chinese oven and it's going to cost a bit to upgrade it, I'm not sure how much it's going to cost to buy new thermostats, new elements, new isolation, etc.  But in the end you have a chinese oven without a glass door (very useful) and don't know what kind of steel it's made of, etc.

Personally I'd be inclined to pay 646E + transport to get a new 500C p134h with biscotto..  It might be a bit more (I can afford it..), but it's a beast of an oven for that price, and a real eye catcher in the kitchen, it just looks classy!  Not perfect but close to it!  Nearly better than a WFO as you don't have to fire it up a day or two earlier, the fire management is much easier, you don't really need to turn the pizza, and it can cook most any style except for NY slice as it's too small..  IMO the biggest drawback is that it isn't 40x40 cm... :(

Hmm, maybe I should buy a p150h and order custom elements for it?  Look what you've done now.. :D

I'm not using the oven much at the moment and don't really have the data that you are asking for.  But I can place my hand on it for a while without burning myself.  I normally place the plates on it to warm up a bit, but rotate them as they mostly get warm close to the door and are cool in the back.  Of course don't touch the front of the oven...  The only good thing is that it's so hot that you don't really feel anything from the burn..  I think it's so hot that it kills the nerves too, just like a good hot wood fired oven! :D
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Home Ovens / Re: Halo Pizza Oven
« Last post by barryvabeach on Today at 08:22:21 PM »
I already ordered one, so I don't want to bash it in advance, but how big a pie did he make-  Hard to be sure but my guess is around 13 inches -  assuming about 1 1/2 inches of free space around the stone on each pie.  I would have liked to see a larger pie.  Also, at the end of the first cook, it looks like a lot of black residue on the stone, and a second later iit is gone, likes like they stopped the recording and restarted.  Pie looks okay for a just over 2 minute bake, but I like a little more top heat to melt the cheese, may need to consider a Chauflector when it comes. 
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